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Partial Mash

 

Instructions for a partial-mash

 

Extra equipment needed:

 3 gallon kettle in addition to your normal brewing kettle

 Reusable Sparge Bag

1. Make sure the grains are cracked and put them into the reusable sparge bag. 

  
2. Measure out 1.5 quarts of water per pound of grist (grain).  For example, if your recipe uses 5 lbs. of grain, multiply 5 lbs. by 1.5 quarts to get 7.5 quarts of water.  There are 4 quarts in a gallon so 7.5 quarts is 1.875 gallons, but it is probably easier to measure it in quarts. 


3. Add the water calculated in Step 2 to your brewing kettle and heat to 165°F. 


4. Immerse the bag with the grain in the kettle, stir gently, and then check the temperature.  The temperature should now be between 150-155°F.  If it is above 155°F, add a little cold water to get the temperature into the proper range.  If it is below 155°F, add heat from the stove while stirring the grains gently to get it to 150-155°F.  Let the mash sit for 30 minutes. 


5. Heat 2 gallons of water in your other kettle (not the one you are mashing in!) to 165°F. 


6. After the thirty minutes are up, add heat from the stove while stirring gently to get the temperature back to 155°F.  Let mash sit for another 30 minutes. 


7. Lift the bag containing the grains just above the surface of the water and let drain for a minute before transferring into your brewing kettle with 2 gallons of 165°F water.

 
8.  Gently swirl the bag to rewet the grain and let sit for 10 minutes.

 
9. Lift the grain bag just above the surface of the water, let drain, then discard the grain but keep the bag.  Add the wort from the first pot to your brewing pot.  Add malt extract and begin your boil.  Everything from this point on is done as usual. 

  
10. If you are doing partial volume boils (3-4 gallons) you should have the target volume.  If, however, you are doing full volume boils (boiling the full 5 gallons), you will need to add more water to achieve your pre-boil volume.    


If you are following the partial-boil instructions as well, disregard all steps that pertain to steeping the grains as you have already done this by mashing them.